Experience

MBA student

• Research Services
• 100 - 200 Employee

• Graduate Student

  • Dec 2015 - Present



Retired

• Jacksonville, Florida

• US Navy

  • Jan 2014 - Present

  Attending college full time. Attending college full time.



Trident Refit Facality

• Materials Handler

  • 2015 - 2015



US Navy

• United States
• Armed Forces
• 700 & Above Employee

• Food Services Officer

  • Jul 2011 - Dec 2013

  Responsible for the direct oversight of three home ported submarines. Coordinates provisions and logistics for all forward deployed submarines in the Guam operating area. Problem and issue resolution. Alternate duties include: Assistant 3MC, to the SUBPAC maintenance officer in submarine and surface ship maintenance inspections. Squadron Duty Officer; responsible directly to the Commodore in all aspects of daily operations of Guam's submarine force and far east deployed submarines.

• Maintenance Coordinator

  • May 2008 - Jul 2011

  3-M System Coordinator is responsible for the coordination of all facets of maintenance and material management systems. The 3-M Coordinators possess the ability to implement, evaluate, and coordinate the ship's planned maintenance systems. As the Maintenance Data Systems manager, the 3-M coordinator must possess the ability to operate and effectively manage the MDS. The 3-M Systems Coordinator also serves as the ship's availability manager.



US Navy

• United States
• Armed Forces
• 700 & Above Employee

• Enlisted Detailer

  • Jan 2005 - Feb 2008

  Enlisted Detailers are charged with the equitable distribution of Sailors to commands based on billets authorized (BA) and the Navy Manning Plan (NMP) via the Career Management System Interactive Detailing (CMS-ID). Primary consideration for selection for orders should consider each of the following: Needs of the Navy, career needs of the individual, and desires of the individual.

• Chief Culinary Specialist

  • Jan 2001 - Jan 2005

  Culinary specialists operate and manage US Navy messes and living quarters established to subsist and accommodate naval personnel in addition to many other duties including but not limited to:Estimate quantities and kinds of foodstuffs required.Assist supply officers in ordering and storage of subsistence items and procurement of equipment and mess gear.Check delivery for quantity and assist medical personnel in inspection for quality.Prepare menus and plan, prepare, and serve meals.Maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces.Maintain records of financial transactions and submit required reports.Maintain, oversee, and manage quarters afloat and ashore.[3]Navy culinary specialists run the White House mess for the President of the United States.[4] Show less